Ingredients

• 1 cup toor dal
• 1 long white radish, peeled
• 1 tomato, finely chopped
• Juice of 1/2 lemon, extracted
• 2-3 sprigs mint leaves, picked
• 2 sprigs curry leaves, picked
• 2 tbsp coriander leaves, finely chopped
• 2 green chillies, broken into halves
• 1 tsp red chilli powder
• 1 tsp coriander seed (dhania) powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• 3-4 pinches asafoetida powder
• 1/2 tsp each cumin and mustard seeds
• 1/4 tsp fenugreek seeds
• 1 tsp sugar or 1 tbsp jaggery (optional)
• 1 tbsp finely scraped coconut (optional)
• Salt to taste
• 3 cups hot water
• 1 tbsp ghee or oil

How to Make White Radish Dal

• Wash and add 2 cups water to toor dal.
• Add fenugreek seeds and pressure cook for 4-5 whistles.
• Mash and blend dal together, when cooled, with a beater.
• Wash, peel and slice radish into 1/2 cm thick rounds.
• Boil in 1 cup water till tender but firm.
• Heat ghee in a deep heavy vessel or earthen pot.
• Add cumin and mustard seeds and asafoetida and allow to splutter.
• Add curry leaves, tomato, mint leaves and green chillies.
• Add jaggery, coconut, all dry masalas, salt and radish with its water.
• Simmer for 2 minutes.
• Add dal, bring to a boil and allow to simmer for 10-12 minutes.
• Add lemon juice and coriander and simmer for a minute.
• Take off fire and garnish with more coriander if desired.
• Serve piping hot with fresh and hot steamed rice and papads.